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A Divine White Chocolate Cheesecake

This recipe combines the two desserts that you can't go wrong with in any circumstances. White chocolate with a cheesecake. The final result is so mouthwatering that it'll be difficult to save a slice for the next day! A white chocolate cheesecake that you should not miss out on.
Prep Time35 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, raspberries, white chocolate
Servings: 16 servings
Author: Marta

Ingredients

For the Crust

  • 160 g all purpose flour
  • 20 g cocoa
  • 3 g baking powder
  • 45 g granulated sugar
  • 100 g unsalted butter (chilled)
  • 2 egg yolks (large)
  • 1 tsp vanilla extract

For the Cheesecake

  • 200 g white chocolate
  • 250 g cream cheese (e.g. philadelphia cheese)
  • 250 g mascarpone cheese
  • 65 g caster sugar
  • 35 g potato starch
  • 2 eggs (large)
  • 1 egg yolk (large)
  • 1/2 tsp vanilla extract
  • 30 ml heavy cream

For the Raspberry Syrup

  • 150 g fresh raspberries (or frozen, unfreeze to prepare the syrup)
  • 45 g granulated sugar
  • 2 tbsp lemon juice

Instructions

For the Crust

  • Preheat the oven to 210°C (without fan). Line bottom of a 20cm Ø springform pan with parchment paper and grease the sides.
  • Sift flour, cocoa and baking powder to a medium sized bowl. Add sugar and combine. Cut butter into small cubes and add to the flour and sugar. Combine with flour and sugar just until a streusel starts to form. Beat in egg yolks and add vanilla extract. Combine together just until incorporated (do not mix for too long).
  • Press the crust dough into the prepared pan, pressing it firmly to create an even layer. Prickle all over with a fork and set to the fridge.

For the Cheesecake

  • Break chocolate into small pieces and place in a small pot, over low heat until it melts. Set aside.
  • Fit a stand mixer with the flat beater attachment. Place cream cheese, mascarpone, caster sugar and potato starch in a large bowl of the stand mixer. Mix on a low speed for approx. 1 minute. Start adding eggs, one at a time mixing on low speed for 30 seconds. Then add egg yolk, vanilla extract and heavy cream. At the end, add the melted chocolate mixing on low speed for 20 seconds and increase to medium speed for 10 more seconds.
  • Pour the cheesecake batter over the crust dough. Strike the springform pan over the kitchen counter a few times to remove any air bubbles.
  • Carefully place the springform pan to a middle rack of the oven and bake for 10 minutes. Then, without opening the oven, decrease the heat to 100°C and bake for 55 minutes. After this time the cheesecake should set but will still be wobbly in the middle (this will set while it's cooling).
  • At the end of the baking time do not take the cheesecake out of the oven. Turn the oven off, leave the cheesecake in and open the oven door slightly open. Allow the cheesecake to cool down gradually. After 45 minutes open the oven door fully and leave for 30 more minutes. Then, take out of the oven and leave on the kitchen counter until it cools down completely. Once it's cooled down, cover with aluminium foil and place in the fridge overnight. This will allow the cheesecake to set completely.

For the Raspberry Syrup

  • Place all ingredients in a small pan, over low heat. Heat everything up for 15 minutes, mixing well the entire time. Cool down.
  • Take the cheesecake out of the springform pan, top with the raspberry syrup and garnish with your favorite fresh fruit. Slice into 16 servings and enjoy!